Bacon Wrapped Pork Tenderloin

Ingredients
1 (3lb) Pork Tenderloin
1/2 Pack Bacon
1 tablespoon. Honey
1 tablespoon. Dijon Mustard
1/4 tsp Salt
1/4 tsp Pepper
1 tablespoon Brown Sugar (if desired)

Prepare honey-Dijon marinade by mixing well - the honey, Dijon mustard, salt and pepper.

Spread this mixture over entire tenderloin. Cover and refrigerate for 2-24 hours.

Take out of refrigerator and wrap tenderloin with bacon.

Rub brown sugar over wrapped tenderloin if desired.

Bake, uncovered at 350 degrees for 1 hour.

Remove from pan and wrap in foil. Let stand 20 minutes, before slicing.

Yield: 6 Servings

Rasberry Jam Filled White Cake with Sour Cream & Walnut Icing

Jam Filled White Cake with Sour Cream & Walnut Icing

Ingredients:

Half a Boxed White Cake Mix

2/3 cups water

1 tablespoon oil

1 1/2 egg whites

Black Rasberry Jam

Preheat oven to 350 degrees. Grease sides and bottom of a loaf pan. Flour lightly. Blend dry mix, water, oil and egg whites in large bowl at low speed till moistened. Beat at medium speed about 2 minutes. Pour half the batter into loaf pan.


Very gently dot a small amount of Rasberry jam onto the batter. Do not let it touch the sides. Carefully pour in the other half of the cake batter. Be very careful as you smooth out the top. The idea is to have the jam in the middle of the cake. (It sunk to the bottom in mine.. still tasted great though.)

Bake for about 40 minutes on 350 degrees.

Let cool 10 minutes on a wire rack.

Transfer to serving plate.

Sour Cream & Walnut Icing

1/4 cup cream cheese
1/2 cup confectioners sugar
1/4 cup peach juice
1 tablespoon of granulated sugar
1/4 cup chopped walnuts
2-3 drops lemon juice

Mix all ingredients together and drizzle over cake. Enjoy.

Easy Tartar Sauce

Here's an easy, easy tartar sauce to go along with your fish :)

Easy Tartar Sauce

1/4 cup fat-free or reduced-fat mayonnaise

2 tablespoons sweet pickle relish

1 teaspoon lemon juice

Mix all ingredients. Cover and refrigerate until ready to use.

Beer-Battered Fried Fish

Have these with the Potato Cakes and you've got a nice little play on the traditional Fish & Chips dinner!


Beer-Battered Fried Fish

1 2/3 cups all-purpose flour

1 Tablespoon baking powder

2 cups cold wheat beer

Salt & Pepper

Vegetable oil

3 pounds of fish (like Cod, or Haddock), cut into thick strips


Whisk the flour and baking powder in a medium bowl and make a well in the ceter. Gradually whisk the beer into the well to make a smooth, thin batter. Cover and refrigerate at least 1 hour. (You can make hte batter up to 12 hours in advance, it gets better the longer it sits.)

Heat 2 inches of oil in a heavy pot or deep fryer, heat to 375 degrees. Season the fish all over with salt & pepper. Working in batches, dip the fish in batter, lower carefully into the hot oil. Fry until evenly brown, turning with tongs about 2 minutes each side. Transfer to a paper-towel lined plate to drain.



Recipe comes from Food Network Magazine Vol 2, Number 5

Potato Cakes

I always have leftover mashed potatoes and I hate to throw away food. What to do? Make potato cakes!

Potato Cakes - Ingredients

Leftover Mashed Potatoes
1-2 Eggs
Finely Chopped Green Onion
Italian Bread Crumbs
Butter, Oil or Bacon Fat

Thoroughly mix the egg and onion into the leftover mashed potatoes. Shape into little "cakes" about the thickness of a pancake. Coat top and bottom, lightly with Italian bread crumbs. Heat oil in fairly hot skillet. Add cakes 2-3 at a time to pan. Do not over-crowd skillet! Brown well on both sides and enjoy.

Add ins: Bacon, tomato, cheese or whatever you like.

NOTE: These need to be "firmer than usual" mashed potatoes or they will fall apart.